Seafood Stew for 2
Ready In: 30 mins
Serves: 2
Ingredients
- 1⁄3 cup onion, chopped
- 3 tablespoons red peppers, chopped
- 1 garlic clove, minced
- 1 1⁄2 teaspoons olive oil
- 8 ounces diced tomatoes, undrained
- 8 ounces tomato sauce
- 3 tablespoons chicken broth
- 4 1⁄2 teaspoons fresh oregano, minced
- 4 1⁄2 teaspoons fresh parsley, minced
- 3⁄4 teaspoon Worcestershire sauce
- 1⁄4 teaspoon red pepper flakes, crushed
- 3⁄4 cup canned baby clams, drained
- 6 ounces raw shrimp, peeled and deveined
- 1⁄4 lb bay scallop
Directions
- In a large saucepan, saute the onion, red pepper and garlic in oil until tender.
- Add the tomatoes, tomato sauce, chicken broth, oregano, parsley, Worcestershire sauce and pepper flakes.
- Bring to a boil.
- Reduce heat, cover and simmer for 10 minutes.
- Add the clams, shrimp and scallops.
- Bring to a boil.
- Reduce heat and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.
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